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Ranch Potatoes

Let’s be honest. These Ranch Potatoes aren’t the side dish we turn to when we’re watching our waistlines. They are, however, the potatoes we make when we’re ready for a rich and creamy alternative to mashed potatoes. Throw these spuds in the slow cooker when you’ve got a roast or some ribs baking in the oven. We think you’ll really like them.

I noticed the same thing about the potatoes being whole, but those in the picture look more like baby reds, so I would assume that it would be fine to leave those whole and quarter them only if you are using bigger potatoes.

I have the small reds in the crock right now! I substituted and added a couple of things. I didn’t have cream of mushroom so I substituted golden mushroom which has a little tomato puree so it looks gold. I added a little, maybe 1/4 c of grated parm and few tablespoons of milk (2%). I hope they are as good as they say! I will let you know after tonights meal of fried pork chops and some steamed veggies.

I have used slivered potatoes like hashbrown potatoes. Then instead of ranch used. all the ingreedients I normally put on a Loaded baked potatoe. Mix well. these are a favorite at my house the family loves them.
Thanks for all the quick and EASY recipes!

The recipe calls for “small” red potatoes to be quartered….I wouldn’t think they are considering “small” red potatoes to be the larger whole ones….so I agree with question, should they be quartered or not???

So my tweak to this fabulous recipe is..i used 3/4 cup of sour cream and 1/2 cup of cream cheese. It made it so much richer and gave it a wonderful flavor. I also just before serving added a cup of sharp cheddar cheese on top and let it melt a bit and then bacon crumbles…Now that was a loaded baked potato…My family loved it…it is now on the request list for Sunday dinners!